Description
A delicious breakfast indulgence, perfect for those crisp autumn Saturday mornings.
Ingredients
- 8 eggs
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 tablespoon white sugar
- 1 (15 ounce) can pumpkin puree
- 1 loaf Texas toast thick-sliced bread, cut into 1-inch cubes
- ⅓ cup brown sugar
- ¼ teaspoon ground cinnamon
- 2 tablespoons all-purpose flour
- 1 tablespoon butter, softened
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Whisk the eggs
- vanilla extract
- 2 teaspoons of cinnamon
- the cloves
- nutmeg
- and white sugar together in a bowl; beat in the pumpkin until fully incorporated.
- Arrange the bread cubes in a single layer in the prepared baking dish; pour the pumpkin mixture over the bread cubes
- and gently toss to coat.
- Stir 1/3 cup of brown sugar
- 1/4 teaspoon of cinnamon
- flour
- and butter together with a fork in a small bowl until the mixture is crumbly; sprinkle over the bread cubes.
- Bake in preheated oven until golden brown on top
- 30 to 40 minutes.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 8